Best 4 Breast Of Chicken Santa Rosa Recipes

Indulge in a culinary journey with our delectable Breast of Chicken Santa Rosa, a dish that harmonizes the richness of chicken with a tantalizing blend of flavors. Savor the tender chicken breast, marinated in a zesty mixture of garlic, lemon juice, and herbs, then perfectly pan-fried to achieve a golden-brown crust and succulent interior. This enticing main course is complemented by three delectable sauces, each offering a unique taste experience. Elevate your palate with the creamy and tangy lemon butter sauce, delight in the aromatic and flavorful white wine sauce, or embrace the spicy kick of the chili pepper sauce. Accompanied by a medley of roasted vegetables, this dish promises an explosion of flavors that will leave you craving more. Join us on this culinary adventure and discover the art of creating this irresistible dish in your own kitchen.

Here are our top 4 tried and tested recipes!

SANTA FE CHICKEN SKILLET

Santa Fe Chicken Skillet image

Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup chopped red onions
1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
1/2 cup chopped red or orange bell pepper
1 cup frozen corn (from 12-oz package)
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
Lime wedges, as desired

Steps:

In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
Garnish with cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES

Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 1/4 pounds small Red Bliss Potatoes, well scrubbed
2 heads garlic, separated into unpeeled cloves
1/4 cup olive oil
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, peeled and minced
1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large
2 sprigs fresh thyme, leaves picked and chopped
2 cups chicken stock
2 teaspoons canola oil
1/4 cup unsalted butter
4 boneless chicken breast halves, skin on
Coarse salt and freshly ground white pepper to taste
1 sprig rosemary, about 6 inches long, coarsely chopped
1/4 cup dry white wine
2 tablespoons Cognac
1 1/2 cups white chicken stock
1/4 cup finely minced fresh chives

Steps:

To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
To make the chicken:
Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

EASY SANTA FE CHICKEN

Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

COPYCAT CARRABBA'S POLLO ROSA MARIA

Copycat Carrabba's Pollo Rosa Maria image

This is a good copy cat version of this delicious favorite. It is modified from a version I found on Recipegoldmine.com

Provided by gingerkitten D

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 butterflied chicken breasts
4 slices prosciutto
1/2 cup Fontina cheese
1/2 cup clarified butter
3 garlic cloves
1/2 sweet onion, diced
1/4 cup dry white wine
4 tablespoons unsalted butter
1/2 white pepper
1 dash salt
8 ounces sliced cremini mushrooms
1/2 cup fresh basil, chopped
1 lemon, juice of

Steps:

Open chicken breasts and lay open side down on a hot grill.
Grill 3-5 minutes on each side until cooked.
Remove from grill.
Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
Hold folded breast with wooden picks.
Set on a warmed platter and cover.
In a large skillet saute the onions and garlic in the clarified butter until tender.
Deglaze the pan with the white wine.
Add the butter, salt, and pepper, and mushrooms and cook until tender.
Add basil and lemon juice and swirl pan to combine.
Pour mushroom sauce over the Chicken breasts.

Nutrition Facts : Calories 644.4, Fat 52.3, SaturatedFat 28.3, Cholesterol 200, Sodium 248.2, Carbohydrate 6, Fiber 0.7, Sugar 2.3, Protein 36

Tips:

Use a tender cut of chicken: Breast of chicken is a great choice, as it is lean and cooks quickly.
Marinate the chicken: Marinating the chicken in a flavorful liquid, such as olive oil, lemon juice, and herbs, will help to tenderize it and add flavor.
Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out.
Use a meat thermometer: A meat thermometer is the best way to ensure that the chicken is cooked to the correct temperature (165 degrees Fahrenheit).
Let the chicken rest before serving: Letting the chicken rest for a few minutes before serving will help to keep it juicy.

Conclusion:

Breast of chicken Santa Rosa is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful sauce and tender chicken, this dish is sure to please everyone at the table. Serve it with your favorite sides, such as rice, potatoes, or vegetables.